Tuna Pasta Bake – Hiland Dairy

Tuna Pasta Bake

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Print Recipe
  • Prep Time
    15 Minutes

  • Cook Time
    40 Minutes

  • Servings


  • 1 Onion, large
  • 2 tablespoons Olive Oil
  • 2 (9.5 ounce) Canned Tuna (drained)
  • 2 (28 ounce) cans Chopped Tomatoes (do not drain)
  • 4 tablespoons Tomato Paste
  • 1 tablespoon Italian Herb Seasoning
  • 1/2 teaspoon Oregano
  • 1 tablespoon Garlic Granules
  • 2 tablespoons Fresh Basil (chopped)
  • 4 cups Pasta Shells (cooked al dente)
  • 1 1/2 cups Hiland Grated Cheddar Cheese
  • 1 cup Hiland Grated Mozzarella Cheese
  • Salt and Pepper


  • Heat oil in a fairly large pan (preferably a wok). Saute the onion until it softens. About 2-3 minutes. Then add the tuna and sauté for another 3 minutes.
  • Add the chopped tomatoes, tomato puree, Italian herb seasoning, oregano, garlic granules and salt & pepper to taste.
  • Simmer for about 15 -20 minutes or until the sauce has thickened stirring from time to time.
  • While the sauce is simmering, heat the oven to 200 degrees or 180 for fan-assisted ovens.
  • Cooked the pasta shells 2 minutes less than the directed time on the packet. It needs to be a little bit tougher as it still needs to be cooked in the oven. DO NOT OVERCOOK. Drain and set aside.
  • When the sauce has thickened add the chopped fresh basil and the drained pasta shells and stir until thoroughly mixed.
  • Transfer into an oven-proof dish and top with Hiland Grated Cheddar and Mozzarella Cheeses.
  • Bake for 20- 25 minutes or until the Hiland Cheese on top has turned golden brown.

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